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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench)

2022International Journal of Food ScienceJournalOpen access

10.1155/2022/2264993 Full text7 citations

Authors

4 authors across 2 institutions in 1 country.

Levi YafettoFirst authorCorresponding
- University of Cape Coast (GH)
Christiana Nsiah‐Asamoah
- University of Cape Coast (GH)
as printed: Christiana Naa Atsreh Nsiah-Asamoah
Emmanuel Birikorang
- University of Cape Coast (GH)
George Tawia OdamttenSenior author
- University of Ghana (GH)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 1.00
GABA and Rice Researchlevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

crossrefseen September 6, 2026
2022 · International Journal of Food Science · 7 citations
10.1155/2022/2264993
openalexseen September 5, 2026
2022 · International Journal of Food Science · 7 citations
https://openalex.org/W4210617166

Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench) · Sankore